Remember how my niece came to town? And she loves to bake too? well, she had a recipe that she wanted to share with me. And boy am I glad she did. She did her take one these. Yum. I can’t lie though, these bad boys are pretty rich. that’s why I made mine mini style:Just you wait…That frosting is fluffy peanut butter goodness. Awesome right?
These cupcakes have been a big hit with some of my reliable taste testers. Comments like, “honestly the best cupcakes I’ve ever had” or “to die for” and my personal favorite, “holy yummy oh so deliciously sinful cupcake”
want to make some??
Chocolate Peanut Butter Hi-Hats
*this recipe makes a ton of mini cupcakes just so you’re aware*
- Start with a chocolate cake mix (Sure you can use a mix!! the frosting is the star in this recipe! I used Betty Crocker’s Devil’s Food) + the oil, water, eggs
- divide evenly into lined cupcake pans. You don’t want to fill them too full, it’s better if they come out with a fairly flat top.
- mini cupcakes don’t take very long to make, and you don’t want to over bake them! I started at 8 minutes, then removed them when a toothpick came out clean. Cool on racks
Peanut Butter fluff recipe
1 1/2 C (3 sticks) butter room temp
1 1/2 C creamy Peanut Butter
1 1/2 C Marshmallow creme
3 C powdered sugar
1 tsp vanilla
~2 Tblsp milk
- cream butter, then add peanut butter
*tip for adding peanut butter: line the measuring cup with plastic wrap before putting the PB in:then just flop it out. see how nice it comes out?
add marshmallow crème and mix to combine
add the powdered sugar 1/2 – 3/4 C at a time
beat until fluffy, then add the vanilla.